Orange Choc-Chip Muffins

Nick picked this for me to bake because he didn't think the Blueberry, Orange and Pistachio Muffins would be enough for Bake Off. Luckily we had all the ingredients in the pantry that morning.

2 cups plain flour
1/2 cup soft brown sugar, firmly packed
1/2 cup castor sugar
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/3 cup vegetable oil
1/4 cup orange juice
1/4 cup orange liqueur
1 egg
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup chocolate chips
icing sugar or cocoa, for dusting

Preheat oven to 200 deg C. Grease muffin tins.

In a large bowl sift together flour, sugars, baking powder, bicarbonate of soda and salt.

In a separate bowl mix together oil, orange juice, liqueur, egg, orange zest and vanilla.

Make a well in the centre of the dry ingredients and add orange mixture.

Stir to combine, then fold in chocolate chips.

Spoon batter into prepared muffin tins and bake for 15-20 minutes.

Serve dusted with icing sugar or cocoa.

Variation
Top with orange butter icing and sprinkle with chocolate chips

Makes 16.

Blueberry, Orange and Pistachio Muffins

I chose this for RSPCA Cupcake Day because it felt right for winter, with the balance of sweet and nutty. The original recipe in the book used Cranberry, but I could only find Blueberry at the shops, which turned out great! Double the portions to fit your 12-muffin tray.

2 eggs

80 g golden caster sugar

50 ml vegetable oil (or groundnut or sunflower)

finely grated zest and freshly squeezed juice of 1 unwaxed orange

150 g plain flour

2 1/2 teaspoons baking powder

100 g fresh or frozen blueberries (or cranberries)

TOPPING

50 g fresh or frozen blueberries (or cranberries)

a handful of shelled pistachio nuts, chopped

light brown soft sugar, to sprinkle

a muffin tray, lined with 6 large muffin cases

Makes 6

Preheat the oven to 180 deg C (350 deg F) Gas 4.

Put the eggs, sugar, oil, orange zest and juice in a mixing bowl and mix well until you have a smooth liquid. Mix the flour and baking powder together in a separate bowl, then mix into the wet ingredients. Stir in the cranberries until evenly mixed.

Fill each muffin case about two-thirds full with batter. Scatter the cranberries and pistachios nuts for the topping over the muffins and finish with a sprinkling of sugar. Bake in the preheated oven for about 25 minutes. Do not be tempted to open the oven door halfway through baking as it might cause the muffins to sink. When they are ready, they should be well risen and springy to the touch.

Muffins are always best eaten warm from the oven, but if you have some left over you can refresh them with a quick flash in the microwave. Store in airtight container for 2-3 days.